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Chickpea and Spinach Hotpot

Source: The Heritage of Spanish Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 4
The origin of the potaje goes all the way back to the invention of pottery and cooking in a moist medium. The Roman cook Celio Apicio, probably of Andalusian origin, recorded some recipes which could be precursors to modern potajes. From the fourth century onward potajes were a traditional meal during Lent, usually mixing some kind of pulse with vegetables and sometimes other ingredients too. Salt cod used to be included but was given up as a symbol of penitence. A variety of potajes is described by Ruperto de Nola in Libro de Guisados (1520), Diego Granada in Libro del Arte de Cocina (1599), Francisco Martinez Montino in Arte de Cocina, Pasteleria, Vizcocheria y Conserveria (1611) and Juan de Altamiras in Nuevo Arte de Cocina (1745). The exquisite chickpea hotpot is still very popular in Madrid.
1 lb chickpeas, soaked overnight
2 lb fresh spinach, washed and chopped
1 lb potatoes, peeled and cut into chunks
2 eggs, hardboiled
3/4 cup olive oil
1 thick slice french bread
2 cloves garlic, peeled
1 onion, finely chopped
1 teaspoon paprika
Chickpea and Spinach Hotpot Recipe at
Heat plenty of water in a large pot. When it comes to a boil, add the chickpeas; cover and simmer over low heat.

Add the spinach, potatoes and a little salt and cook slowly for a further 30 minutes.

Chop up the whites of the hardcooked eggs. Reserve the yolks.

Heat the oil in a skillet. Fry the slice of bread, then remove from the pan and set aside. Fry the garlic in the same oil, remove and set aside. Slowly saute the onion until it starts to brown. Add the paprika, stir, then quickly pour this mixture over the chickpeas. Crush the fried garlic and bread with the egg yolks in a mortar, then add to the chickpeas along with the chopped eggwhite.

Check the seasoning. Cook gently for another 15 minutes. Taste to check that the chickpeas are cooked, then serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 968
Fat. Total: 51g
Fiber: 28g
Carbohydrates, Total: 102g
Sodium: 286mg
% Cal. from Fat: 47%
Cholesterol: 106mg
Protein: 34g
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